Maple-Glazed Cod With Baby Bok Choy

• 2 tablespoons maple syrup
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper
• 4 (6-ounce) skinless cod fillets
• 1 tablespoon canola oil
• 3 garlic cloves, minced
• 1 tablespoon chopped fresh ginger
• 6 heads bok choy, halved
• 2 tablespoons mirin
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice wine vinegar
• 4 teaspoons chopped scallion
• 2 teaspoons toasted sesame seeds

1. In a glass baking dish, combine maple syrup, 1 tablespoon low-sodium soy sauce, sesame oil and crushed red pepper; add cod fillets and coat in sauce. Refrigerate 30 minutes to 2 hours. Transfer fish to a foil-lined baking sheet. Roast at 475u0b0 until cooked through and slightly browned (9-10 minutes). Meanwhile, heat canola oil in a large skillet over medium-high heat; add minced garlic and ginger and cook, stirring, until fragrant (1 minute). Add bok choy, mirin, 1 tablespoon low-sodium soy sauce, and vinegar, and cook, stirring, until greens are wilted and stalks are tender-crisp (3-4 minutes). Divide bok choy and cod among 4 plates; sprinkle fillets with chopped scallion and toasted sesame seeds.

maple syrup, soy sauce, sesame oil, red pepper, cod fillets, canola oil, garlic, fresh ginger, choy, mirin, soy sauce, rice wine vinegar, scallion, sesame seeds

Taken from www.myrecipes.com/recipe/maple-glazed-cod (may not work)